Quick Spring Minestrone

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Quick Spring Minestrone

Serves 4  | Prep Time: 10 minutes | Cook Time: 10-15 minutes

 This is really based on whatever you have on hand. But look for spring onions, asparagus and peas to really honor the changing of the seasons.


  •  Extra virgin olive oil
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1 bunch Swiss chard, ribs reserved and diced, leaves roughly chopped (or other dark leafy greens)
  • 2 quarts chicken / or vegetable stock (I like Kettle & Fire)
  • One 14oz can pinto beans (garbanzo or cannellini beans would work here too)
  • 1 cup frozen peas

Chef Tips

I had some left over chicken gizzards and liver from a chicken that I seared prior to start the based of the soup. Totally not needed, but a good way to use up those secondary parts if you get them in your whole chickens. 


Step 1

Sweat the carrot, celery, and Swiss chard stems in some olive oil; season with salt and cook until tender. About five minutes.

Step 2

Add the chicken (or vegetable) stock and bring to a simmer. Add the pinto beans, Swiss chard leaves and season with salt. Cook until the leave or wilted and tender. About 10 minutes. Drizzle with a little olive oil and freshly ground black pepper. Taste for seasoning and serve right away.